We first tried this Roasted Carrot Hummus combination at The Rowan restaurant in Ottawa and we immediately fell in love. Almost immediately after trying it I set out to recreate the amazing flavour profile at home, and the result was something very spot on.
This recipe subtly combines roasted carrots with your traditional hummus flavours, with some honey for added sweetness and depth. It's incredibly easy to make, and as many people have already commented, this may be the "best hummus" you've ever tasted!
Assemble equipment: food processor (or blender), medium mixing bowl, small frying pan, spatula, citrus juicer, microplane, medium baking sheet, parchment paper, measuring cups and spoons. Peel and chop carrots, toast pepitas, drain chickpeas, mince shallot, measure and separate all ingredients.
Cooking and Assembly
Preheat oven to roast at 400 degrees F.
Place chopped carrots in a medium mixing bowl and add 1 tablespoon of olive oil. Stir well to coat. Transfer carrots to a medium, parchment-lined baking sheet and sprinkle with 1 teaspoon of salt. Roast for 50 minutes, turning half way through. Remove from oven and set aside.
Heat butter in a small frying pan over medium heat. Add shallots and saute for 5 minutes, mixing regularly. Remove and set aside.
Combine all ingredients in a food processor and pulse until smooth, adding addition water if required. Transfer to a serving dish, drizzle with a small amount of olive oil, and top with toasted pepitas.
Recipe Notes
I like to serve this with baked pita bread, but it also goes well with crackers, veggies, toasted pita, or tortilla chips.